Mangalore Buns is a mildly sweet, deep-fried poori which has a honeycomb texture inside. It is a pure bliss to have this super tasty breakfast once in a while.
The main ingredient of this delicacy is Banana and curd. That is the reason it has the fragrance, little sour, melt in a mouth texture and a sweetish taste.
In Mangalore, each and every hotel in any nook and corner will offer this super yummy dish throughout the day as a snack. Usually, they serve this with coconut chutney or super thin dhal which is called as Thovve.
In our household, we relish this with Thovve. Thovve is nothing but cooked Toor dal boiled with slit green chillies, lots of asafoetida and salt and seasoned with coconut oil, mustard, and curry leaves.
Usually, buns are prepared by using all-purpose flour but I normally make this by using whole wheat as a healthy choice.
Whole wheat flour – 3 to 4 cups
Curd – ½ cup
Sugar – 6 to 7 teaspoons
Salt – 1tsp
Cooking soda – 1 teaspoon.
Bananas – 4 (small variety)
Cumin seed – 1 tablespoon.
Coconut oil – 2 teaspoon.
Oil- to fry
Please visit this below link for pictorial guide.
Full recipe: Mangalore Buns